Pasta e Fagioli Soup
Serves: 4-6
Total: 35M
Prep: 10M
Cook: 25M
5.0
Print recipe
Pinterest
Recipe Preparation
- 3 Tbsp. Olive Oil
- 1 cup chopped Red Onion
- 4 cloves minced Garlic
- 28 oz. can Diced Tomatoes in juice
- 2 tsp. Dried Oregano
- 1 tsp. Dried Basil
- ½ tsp. Dried Thyme
- ¼ tsp. Black Pepper
- 4 cups Chicken or Vegetable Broth
- 2 cups White Beans (Cannellini or Great Northern Beans)
- 1 cup mini Pasta Shells
- 2 cups shredded Kale
- Salt, to taste (will depend on saltiness of broth used)
- Red Chili Flakes
Step Description
1
Heat the olive oil in a pot over medium heat. Once hot, add the onion. Saute the onion for 3-5 minutes, or until browned and soft. Add the garlic and stir until fragrant.
2
Add the oregano, basil, thyme, and black pepper and give the mixture a stir. Add the diced tomatoes. Bring the mixture to a boil and then reduce it to a simmer.
3
Cover the pot and allow to simmer for 7-10 minutes. Uncover the pot and add 3 cups of broth and half of the beans.
4
Blitz the remaining beans and broth in a blender.
5
Bring the soup to a boil again and add in the pasta. When the pasta is nearly cooked, add in the kale and the blended bean mixture.
6
Continue cooking until the kale is tender and the soup has thickened slightly.
7
Season with salt and pepper and add red chili flakes to taste. Garnish with more chili flakes and fresh basil.
Step Video
Comments
Recommended product
